Makes: 36 Health Rusks Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 35 – 40 minutes
Ingredients
| 1 |
kg |
Cake flour ( 8 x 250 ml / 8 cups ) |
| 400 |
g |
Whole-wheat flour ( 2 x 250 ml / 2 cups ) |
| 10 |
ml |
Salt ( 2 tsp ) |
| 150 |
g |
Sugar ( 185 ml / ¾ cup ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 125 |
g |
Margarine |
| 375 |
ml |
Lukewarm buttermilk ( 1½ cups ) |
| 185 |
ml |
Lukewarm water ( ¾ cup ) |
| 3 |
|
Large eggs, beaten |
| 1 |
|
Beaten egg, to brush |
Method
- Mix the cake and whole-wheat flour, salt and sugar together.
Add the Anchor Instant Yeast and mix.
- Melt the margarine in the lukewarm buttermilk, add the lukewarm water and allow the mixture to cool down until lukewarm. Add beaten egg.
- Add the liquid to the flour mixture to form a soft dough. Knead the dough until smooth and elastic. Cover with greased plastic and leave to rest for 15 minutes.
- Knock the dough down, divide into 36 equal pieces and roll each piece into a ball.
- Start with the first ball and roll slightly oblong, then place 12 balls into 3 greased 2,5-litre-bread pans.
- Cover with greased plastic and allow to rise in a warm place for 45 minutes, or until well risen in the pan.
- Brush lightly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 35 – 40 minutes.
- Allow to cool, break rusks apart and dry out in a cool oven
( 100 ˚C / 210 ˚F ).
